Stir Fry Un-Recipe

Stir Fry is actually an easy dish to prepare and it doesn’t require a specific shopping list. I tend to use whatever I have on hand. It’s actually a good recipe for using up some of your leftover vegetables.

I made this over the weekend. This time it was sort of pre-planned. I bought a small head of savoy cabbage, broccoli, mushrooms and carrots. Other ingredients I had on hand. Here’s my recipe from the weekend. Just keep in mind that your recipe can vary. One thing that I like to add, if I have it is a can of Water Chestnuts. I love their crunchiness. For this particular meal, I served it with fresh, home-made, whole wheat ciabatta bread; just because it was there. Normally, I like to serve this dish with brown rice.

Regarding quantities: I didn’t really measure anything for this dish, so any measurements I give are approximate. If you don’t have some of the items, don’t worry. And you’re free to add in whatever veggies you think sound good. I don’t think I ever cook this the same every time.

You could also substitute beef or shrimp for the chicken. Or even leave out all the meat, if you choose. It’s up to you.

If you use different veggies, add them into the pot based on how long they take to cook. It’s really a versatile dish. Other options to add to it include: peanuts, bean sprouts, bamboo shoots, bell peppers, or whatever is in your fridge.

The version picture above was made with: onion, garlic, chicken, carrots, broccoli, mushrooms, cabbage, and water chestnuts.